Tamarind Rice

Cuisine Style Tamilnadu | Cooking Time 45 minutes
To Serve 4 | Take with any side dish
Type Lunch

Igredients

Rice- 2 cups
Oil- 4 tbs
Ground nuts roasted - 1/4 cup
Sesame seed - 10 Grams
Tamarind - 100 Grams
Mustard seeds- 1 tsp
Bengal gram- 2 tbs
Jaggery- 10 Grams
Turmeric - 1 tbs
Pepper - 10 Grams
Fenugreek - 10 Grams
Asafoetida - 1 Tbs
Red chillies
Salt to taste
Curry leaves

Preparation

Tamarind Gravy
Soak tamarind in the water for 45 minutes and get thick extract.
In a pan pour oil and add mustard seed and allow it for spluttering then add Bengal gram, Red chillis, Curry leaves one by one.
Sprinkle Asafoetida, turmeric.
Add tamarind extract, roasted ground nut and salt and mix well.
Then add Jaggery and cook for 15 minutes.

Preparation of Powder (To be sprinkled after mixing of gravy)

Dry roast the following ingredients: Sesame seed, Pepper, Fenugreek, Red chillies (4) and grind keep it aside.

Procedure

Cook the rice in less water and spread in a big plate, pour oil and allow it for cooling so that all granules will be separated.
Mix the rice with gravy.
Often add gigly oil while mixing.
Then sprinkle the powder.
Once everything is done, keep this puliyogre(tamarind rice) in the betel leaf.

Note

Keep the puliyogre for more than 6 hours so that rice will absorb powder mixes and tamarind and taste more. Avoid eating the puloyogre immediately.

Tips

Use black tamarind.

How this Tamararind Rice recipe is Unique?

The ground powder only adds the taste to the puliyogre. So dont forget to add it. Enjoy!